A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often di...
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2025-04-01
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| author | Analy Aispuro-Pérez Fernando Javier Pedraza-Leyva Alicia Ochoa-Acosta Mayra Arias-Gastélum Feliznando Isidro Cárdenas-Torres Bianca Anabel Amezquita-López Emiliano Terán Emmanuel Aispuro-Hernández Miguel Ángel Martínez-Téllez Roberto J. Avena-Bustillos Selina C. Wang Eli Terán-Cabanillas Ulises Osuna-Martínez |
| author_facet | Analy Aispuro-Pérez Fernando Javier Pedraza-Leyva Alicia Ochoa-Acosta Mayra Arias-Gastélum Feliznando Isidro Cárdenas-Torres Bianca Anabel Amezquita-López Emiliano Terán Emmanuel Aispuro-Hernández Miguel Ángel Martínez-Téllez Roberto J. Avena-Bustillos Selina C. Wang Eli Terán-Cabanillas Ulises Osuna-Martínez |
| author_sort | Analy Aispuro-Pérez |
| collection | DOAJ |
| description | Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. Combining it with coffee could enhance health benefits and promote sustainability. Methods: Soluble solids, total phenols, flavonoids, and antioxidant capacity (DPPH<sup>•</sup> scavenging activity) were analyzed in C-OP at 5%, 10%, 15%, and 20% OP concentrations. The C-OP 10% brew was selected for further evaluation with α-amylase inhibition and a 14-day pilot study in a murine model, evaluating weight, food and liquid intake, and behavior, compared to a control group. Results: Adding OP powder to ground coffee increased the total phenol content in the brews. The highest antioxidant activity (6.62–8.17 mmol TE/L) was found in those brewed from 10%, 15%, and 20% concentrations. The C-OP 10% brew had the highest acceptance in mice, with increased consumption, greater exploratory behavior, and reduced resting time. It also showed 30.5% α-amylase inhibition at 200 µg/mL. Conclusions: The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health. |
| format | Article |
| id | doaj-art-8207d72488d64cfcba5bd6aeaec32467 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8207d72488d64cfcba5bd6aeaec324672025-08-20T02:28:34ZengMDPI AGFoods2304-81582025-04-01148133110.3390/foods14081331A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse BehaviorAnaly Aispuro-Pérez0Fernando Javier Pedraza-Leyva1Alicia Ochoa-Acosta2Mayra Arias-Gastélum3Feliznando Isidro Cárdenas-Torres4Bianca Anabel Amezquita-López5Emiliano Terán6Emmanuel Aispuro-Hernández7Miguel Ángel Martínez-Téllez8Roberto J. Avena-Bustillos9Selina C. Wang10Eli Terán-Cabanillas11Ulises Osuna-Martínez12Facultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, MexicoFacultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, MexicoFacultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, MexicoFacultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, MexicoFacultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, MexicoFacultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, MexicoFacultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, MexicoCentro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, MexicoCentro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, MexicoWestern Regional Research Center, US Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USAFacultad de Ciencias de la Nutricion y Gastronomia, Universidad Autonoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacan 80019, Sinaloa, MexicoFacultad de Ciencias Quimico Biologicas, Universidad Autonoma de Sinaloa, Ciudad Universitaria, Culiacan 80013, Sinaloa, MexicoBackground: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. Combining it with coffee could enhance health benefits and promote sustainability. Methods: Soluble solids, total phenols, flavonoids, and antioxidant capacity (DPPH<sup>•</sup> scavenging activity) were analyzed in C-OP at 5%, 10%, 15%, and 20% OP concentrations. The C-OP 10% brew was selected for further evaluation with α-amylase inhibition and a 14-day pilot study in a murine model, evaluating weight, food and liquid intake, and behavior, compared to a control group. Results: Adding OP powder to ground coffee increased the total phenol content in the brews. The highest antioxidant activity (6.62–8.17 mmol TE/L) was found in those brewed from 10%, 15%, and 20% concentrations. The C-OP 10% brew had the highest acceptance in mice, with increased consumption, greater exploratory behavior, and reduced resting time. It also showed 30.5% α-amylase inhibition at 200 µg/mL. Conclusions: The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health.https://www.mdpi.com/2304-8158/14/8/1331amylaseantioxidantbiological activitycoffeeolive pomaceflavonoid |
| spellingShingle | Analy Aispuro-Pérez Fernando Javier Pedraza-Leyva Alicia Ochoa-Acosta Mayra Arias-Gastélum Feliznando Isidro Cárdenas-Torres Bianca Anabel Amezquita-López Emiliano Terán Emmanuel Aispuro-Hernández Miguel Ángel Martínez-Téllez Roberto J. Avena-Bustillos Selina C. Wang Eli Terán-Cabanillas Ulises Osuna-Martínez A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior Foods amylase antioxidant biological activity coffee olive pomace flavonoid |
| title | A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior |
| title_full | A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior |
| title_fullStr | A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior |
| title_full_unstemmed | A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior |
| title_short | A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior |
| title_sort | functional beverage from coffee and olive pomace polyphenol flavonoid content antioxidant antihyperglycemic properties and mouse behavior |
| topic | amylase antioxidant biological activity coffee olive pomace flavonoid |
| url | https://www.mdpi.com/2304-8158/14/8/1331 |
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